Makes 8 Prep: 45 mins  Cook: 35 mins  Plus 2 hours proving

Nutrition Information Kcal: 365  Fat: 12g  Saturates: 5g  Carbs: 48g  Sugars: 4g  Fibre: 5g  Protein: 14g  Salt: 1.7g

For the bread dough

325g strong white bread flour (add a little extra for dusting)

175g Rye flour

7g sachet or 1½ teaspoon fast-action dried yeast

1 tablespoon rapeseed oil (plus a bit extra)

2 teaspoons golden caster sugar

4 Rosemary Sprigs, leaves picked and chopped (jar of Rosemary is fine too)

For the filling

6 rashers of bacon chopped

1 tablespoon rapeseed oil

140g mature cheddar grated

250g pack of cooked beetroot (not in vinegar), drained and grated (use gloves to avoid staining)

 

 

Method

To make the dough, tip the flours yeast, oil, sugar, rosemary, 1½ teaspoon of salt and 325ml warm water, into a mixing bowl.

Mix together with a wooden spoon, use your hands then to bring the mixture together, adding a little flour if it feels too sticky or a little bit more water if the mixture is too dry.

Place the dough onto a work surface and knead for 10 minutes, or until the dough feels soft and springy.

 

STEP 2

Put the dough in a clean, lightly oiled bowl and cover with oiled cling film.

Leave somewhere warm to rise for 2 hours, or until it has doubled in size.

Meanwhile, you can prepare the filling.

Heat some oil in a frying pan and add the bacon. Cook until crisp, then place bacon onto a plate that has kitchen roll on to soak up any fat leave to cool.

Line 8 holes of a muffin tin with squares of greaseproof paper or lightly oil the holes with oil. Set aside.

 

STEP 3

Tip the dough out onto a lightly floured surface.

Knead to remove the air bubbles, then roll the dough into a large rectangle, around 35 x 45cm.

Sprinkle half the cheese over the surface and top with the bacon bits, beetroot and the remaining cheese.

Starting from one of the long ends, tightly roll the bread into a long cylinder, then cut into 8 pieces.

Place the scrolls cut side up into the muffin tin holes, the cover the whole tin in greased cling film and leave to rise for 30 minutes, or until double in size.

STEP 4

Heat oven to 200C/180C fan/gas 6.

Uncover scrolls and brush with a little extra oil. Bake for 30 mins until golden brown.

Leave to cool on a wire rack for at least 20 mins, then serve warm and eat within 1 day.